Peach Kale Salad with Rosemary Pepper Vinaigrette

Recipe by Educational Chef Angela Oyesiku 
Demonstrated at Decatur Farmers Market on June 2, 2018

Ingredients

• 1 small jar Pepper Jelly from Dragonfly Design Studio
• 1 small jar Peach Rosemary jam from Dragonfly Design Studios
• 2 bunches Dinosaur Kale from Mealor Family Garden
• 6 carrots from Mealor Family Gardens
• 7 ripe Peaches from Pearson Farm
• 1lb of Pecans from Pearson Farm
• 1/8 cup Extra Virgin Olive Oil
• Dash of salt

 Directions

1. Mix the jam, jelly and olive oil, dash of salt in a salad bowl until combined.
2. Roll the kale tightly to make a chiffonade, cutting it into thin, delicate strips measuring 1/16 of an inch wide. Toss in salad bowl.
3. Rinse peaches thoroughly, dice skin on. Toss in salad bowl.
4. Rough chop 1/2 pecans. Cut carrots lengthwise, then thinly chop carrots into half circles. Toss pecans and carrots in salad bowl.
5. Mix so that all the vegetables are coated evenly with the dressing.

   Chill or serve immediately.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.